Bhangachora Shukto aka Bhangachora Torkari

Bhangachora Shukto, a delectable Bengali side dish, is a delightful blend of fresh vegetables, fish head, small fish, and prawns, crafted without the addition of any bitter ingredients.

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• Bhangachora Shukto aka Bhangachora Torkari
• Pritha Sen's take on Bhangachora Shukto aka Bhangachora Torkari
• Here's how you make Bhangachora Shukto aka Bhangachora Torkari.
• Recipe Card
• Bengali side dishes prepared with Fish-head or small fishes/ seafood
• Have you tried the Bhangachora Shukto aka Bhangachora Torkari Bhanga Macher Torkari Recipe from Debjanir Rannaghar!
• Here's the Bhanga Chora Shukto Recipe Pin for your pinterest board

A reader recently asked me to share the recipe for Bhangachora Shukto, a dish I was unfamiliar with. At first, I hesitated, but then honestly admitted, "I'm not aware of that dish."

This certainly came as a surprise to the reader, but that's simply who I am - I'm upfront about the limits of my culinary knowledge. However, I'm always eager to learn. The intriguing name "Bhangachora Shukto" piqued my curiosity, prompting me to dive in and uncover the details.

Luckily, I found knowledgeable sources to help fill the gap. I spoke with food historian Pritha Sen and my helpful mighty aunt (I call her didi, though) to gather information about this particular dish. I even reached out to Pia Promina Dasgupta Barve, who graciously directed me to Pritha di, as she too was unfamiliar with Bhangachora Shukto.

Through these conversations and a bit of online research, I was able to satisfactorily piece together the details about this seemingly obscure, but fascinating, culinary creation.

Bhangachora Shukto aka Bhangachora Torkari

A bit sweeter on the palate, prepared with several veggies and fish-head along with shrimp/ prawn and at times small fresh-water fish, Bhangachora Shukto aka Bhangachora Torkari is a Bengali Side. This particular type of Shukto is prepared with no added bitter element.

Pritha Sen's take on Bhangachora Shukto aka Bhangachora Torkari

It was an enlightening discussion with Pritha Di, as always. According to her, this dish is also known as Bhanga Macher Torkari and is prepared without the use of onion or garlic. The key ingredients for this authentic Bengali delicacy include fish head, prawns/shrimp, various vegetables, and a few spices, with Randhuni being essential. Pritha Di emphasized the importance of getting the right texture for this Torkari, which should be almost mushy but not fully broken down.

A Homemaker's view on Bhangachora Shukto: The neighboring Auntie from Dhaka:

The Auntie from the next door in our housing complex is an excellent cook, and I decided to reach out to her as well. Originally from Dhaka, she relocated to Tripura after the partition, and a few years ago, she moved to Kolkata, now living in the same apartment complex as me. We often discuss Bengali cuisine, and this time, she shared some fascinating details.

She reminisced about a particular dish that is still a regular in her household. Auntie explained that when preparing Bhangachora Shukto, they include Mourola fish and prawns/shrimp, and she confirmed the importance of ensuring the dish is not bitter.

Auntie spoke about dishes that were created to cater to the preferences of the women in the family. Apparently, many Bengali matriarchs developed unique recipes using leftover ingredients while cooking for themselves. She even mentioned Bou Khuda Pulao, an intriguing dish name that piqued my interest.

I found two Bengali articles on Bhangachora Shukto:

Morelganj's Bhangachora Tarkari: (Click to read)

Morelganj, a town named after the British administrator Mr. Morel, was located near what is now Khulna district in Bangladesh. On the Bengali New Year, known as Nababarsha, the people of Morelganj were allowed to eat meat. They would prepare a special dish called Bhangachora Shukto, a flavorful vegetable stew made without any bitter ingredients.

The Bhangachora Shukto was cooked with a variety of fresh produce, including fish head, ridge gourd, eggplant, and served alongside rice. Morelganj was renowned for its fish dishes that were prepared without the use of onion or garlic, resulting in a unique, mushy texture.

Kasturi's Bhangachora Shukto: (Click to read)

Another article talks about the same dish now available at Kasturi, the Bengali specialty restaurant. Today, the Bhangachora Shukto can be enjoyed at Kasturi, a Bengali specialty restaurant. The restaurant's version of the dish emphasizes the use of turmeric, randhuni (a type of Indian herb), and ghee, creating a rich and aromatic stew. The key ingredients for this signature dish include specific cuts of vegetables, such as eggplant, ridge gourd, and banana stem, as well as the iconic fish head.

Bhangachora Shukto aka Bhangachora Torkari from Debjanir Rannaghar!

After gulping the interesting details I decided to cook it with fish-head, small fish, and prawns! For the small fishes and Prawns, Auntie specifically mentioned to not to fry but to opt for "santlano" (shallow frying!). I have used Potato, Ridge gourd, Eggplant, Pumpkin, and Green Papaya. Above all, Randhuni and Methi Seed  (fenugreek seed) along with bay leaf were there as tempering. Following Kasturi's note, Turmeric powder was there. Last but not the least I have used Ghee and Ginger paste and those two boosted the flavor and the end result was a bowl full of heaven!

I tried making this dish without small-fish as well, however, I found the Bhangachora Shukto cooked with small-fish more flavorful to my palate. Needless to say, the choice is yours. Besides that, Randhuni is a rare find outside Bengal if I am not wrong. In fact, this is the reason, I have used five spice powder as well. Above All, a dollop of Ghee is must for the added aroma and richness! Though not mentioned in the recipe, however, I have added a few green chilies as well. Last but not the least, try to use the head of a big fish instead of the smaller one.

Here's how you make Bhangachora Shukto aka Bhangachora Torkari.

Recipe Card

Bengali side dishes prepared with Fish-head or small fishes/ seafood

• Ilish Shukto
• Muro Ghonto
• Bengali Macher Matha diye Bhaja Muger Dal aka Macher Muro Diye Dal
• Lau Chingri
• Pui Chingri Ghonto aka Malabar Spinach Mishmash with Prawns (with Potato and Pumpkin)
• Shutki Chingri Bhorta
• Nona Ilish Bhorta/ Bhuna

Have you tried the Bhangachora Shukto aka Bhangachora Torkari Bhanga Macher Torkari Recipe from Debjanir Rannaghar!

Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Here's the Bhanga Chora Shukto Recipe Pin for your pinterest board